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Avocado Mango Salad with Salted Roasted Peanuts [Vegan & Gluten free]

This avocado mango salad is a delicious, healthy side for any type of protein – and especially perfect as part of your summer barbecues. Super easy to make with just mango, avocado, lime, fresh cilantro and – secret ingredient! – chopped salted roasted peanuts that gives it that extra edge that will make you want to serve this with everything.

side view of a bowl of avocado mango salad with salted roasted peanuts and some sea salt flakes and half a lime in the background

A fresh salad is such a great side for barbecues and other heavy proteins – it lightens up the whole meal whether it’s served as the only side or next to rice or potatoes. This one is no exception – filled with flavor it can sub for both side & sauce next to a nice piece of barbecued meat, fish or halloumi cheese.

Why you should make this recipe

  • It’s delicious and full of flavor
  • It’s quick and easy to make
  • It lightens up a heavier meal thanks to the fresh flavors of mango and lime
  • You make it all in one bowl – no need to make a vinaigrette separately
  • Salted roasted peanuts add a nice crunch and interesting texture – not to mention exceptional taste!

What you need to make this & suggested substitutions

Ingredients needed to make avocado mango salad: avocado, mango, salte roasted peanuts, fresh cilantro, sea salt flakes and lime

To make this recipe you need only a few ingredients, and you will mix it all together in the same bowl. What you need is:

  1. Sea salt flakes because salt makes all those other flavors really pop. Can be substituted for regular fine table salt or another type of salt flakes – if using fine table salt, use half the amount.
  2. Fresh cilantro to add flavor & a fresh touch. Can be substituted for another type of fresh herb for example parsley or basil.
  3. Avocados for creaminess and flavor – make sure they are ripe.
  4. Salted roasted peanuts for texture, crunch and that roasted nutty taste. Best substituted for another type of salted, roasted nut for example macadamia nuts. But they can also be substituted for unroasted and/or unsalted peanuts or other nuts with slight change to the taste of the salad. If using unsalted nuts instead, double the amount of salt.
  5. Mango for sweetness and acidity – make sure it’s ripe and not over ripe. Can be substituted for nectarines.

How to make it

Making this salad is easy with just a few steps involved. Here i will show you not only how to combine the ingredients for the salad, but also my favorite way of preparing mangoes & avocados.

process collage showing how to peel, pit and chop mango

To prepare the mangoes, start by finding a nice ripe mango (1). Then use a pairing knife or other smaller knife and place it at the top of the mango, and slice down until you feel the knife connect with the pit. Then angle your knife slightly away from the pit and slice lengthwise as close to the pit as possible until you have cut all the way to the bottom of the mango. Repeat until you have gotten as much as possible of the mango away from the pit. How mango pits work is that there is always some mango stuck to them, but your job is to get as much as possible away from there. (2)

Next, take one of the long pieces of mango with peel that you just cut away from the mango pit and place your small knife just between the flesh and the peel. Grab the released peel with your other hand and slowly slide your knife all the way down between the peel and the flesh. Repeat for all pieces you cut away from the pit. (3)

Then chop your mango meat into small pieces and place them in your salad bowl of choice. (4)

process collage showing how to peel, pit and chop avocado and how to add lime juice and chop cilantro

Next up is the avocados. Start by slicing them in half and removing the pit. Then, using a regular table knife, cut a criss-cross pattern in the avocado meat, all the way down to the peel. (5) Then take one avocado half in your hand, and use the other hand and a spoon to scoop the whole avocado out of the peel. Place in the salad bowl and enjoy your already-chopped avocado. (6)

Then squeeze over the lime immediately, before the avocado has the chance to darken (7) and chop your cilantro. (8)

process collage showing how to loosely pack a measuring cup with chopped cilantro and how to chop salted roasted peanuts and add them to the mango avocado salad

To measure your cilantro accurately, loosely pack your measuring cup with te chopped cilantro. This means you should not press it in there to fit as much as possible – just add as much as is easy to add to the measure. (9) Then place the cilantro on top of the mango and avocado. (10)

Next, chop your peanuts roughly (11) – so no need to go super small here – and add to the salad. (12)

process collage showing how to crush sea salt flakes in your hand to add to mango avocado salad and how to mix it all together, as well as what the salad looks like when done

Measure out your sea salt flakes and then use your fingers to crush them slightly while adding to the salad. (13) and then it’s all there (14). Now mix the salad well (15) and you are ready to serve! (16)

Top Tips

  1. Avocados should be ripe and buttery, a slightly over-ripe avocado will do just fine but an underripe avocado will not do much for this salad.
  2. Mango should also be ripe, but not too ripe – while you can use a super ripe and soft mango I like the texture and slight acidity of a just-ripe mango better for this salad.
  3. Nectarines are a great substitute for mango – they have similar taste and consistency.

Frequently asked questions

Can I make this salad the day before?

Yes, but it’s way better when made just before serving.

What can I use instead of mango?

Nectarines are a great substitute for mango.

What can I use instead of lime?

Lemon is a great substitute for lime, about 1/4 lemon usually equals 1/2 a lime.

What can I use instead of cilantro?

You can use other fresh herbs like parsley or basil.

What can I use instead of salted roasted peanuts?

The best thing is to go for another type of roasted and salted nut – like macadamia nuts – but you can also use unroasted and/or unsalted peanuts or other nuts. This way you still get the crunch, but you will lose a bit of taste. Just remember to double the amount of salt if you use unsalted nuts.

What can I use instead of sea salt flakes?

You can use another type of salt flakes or regular fine table salt. If using fine table salt, use half as much as stated for sea salt flakes.

closeup of avocado mango salad topped with peanuts

What to serve with it

Here are some of my favorite proteins to serve with this salad:

Or… you can chop your mango and avocado even smaller, and serve it as a salsa for your next taco night.

Other great barbecue sides

If you’re bored with your regular potatoes and rice for sides, or just want to add something extra alongside them – here are some other amazing options for barbecue sides to try this summer:

top down view of a bowl of avocado mango salad on a dark surface with salted roasted peanuts and some sea salt flakes and half a lime in the background as well as a hint of a mango and some fresh cilantro showing

I hope you enjoyed this recipe, it’s one I will be making all summer long to serve with all that nice barbecued meat and chicken! Did you try it, or have any questions? Please leave a comment and/or a rating below!

Enjoy!

Emmeline

side view of a bowl of avocado mango salad with salted roasted peanuts and some sea salt flakes in the background

Avocado Mango Salad with Salted Roasted Peanuts

5 from 5 votes
Print Rate
Course: Side Dish
Cuisine: European
Prep Time: 10 minutes
Cook Time: 2 minutes
Total Time: 12 minutes
Servings: 4 people
Calories: 254kcal

Ingredients

  • 1 ripe mango peeled, pitted and diced
  • 2 ripe avocados peeled, pitted and diced
  • ½ lime juice only
  • ½ dl chopped fresh cilantro loosely packed
  • 4 Tbsp roughly chopped salted roasted peanuts
  • ½ tsp sea salt flakes

Instructions

  • Combine the mango and avocado in a bowl and squeeze over the lime juice, followed by the chopped fresh cilantro, chopped salted roasted peanuts and crushed sea salt flakes. Mix well, and serve immediately.

Notes

Top Tips

  1. Avocados should be ripe and buttery, a slightly over-ripe avocado will do just fine but an underripe avocado will not do much for this salad.
  2. Mango should also be ripe, but not too ripe – while you can use a super ripe and soft mango I like the texture and slight acidity of a just-ripe mango better.

Frequently asked questions

Can I make this salad the day before?
Yes, but it’s way better when made just before serving.
What can I use instead of mango?
Nectarines are a great substitute for mango.
What can I use instead of lime?
Lemon is a great substitute for lime, about 1/4 lemon usually equals 1/2 a lime.
What can I use instead of cilantro?
You can use other fresh herbs like parsley or basil.
What can I use instead of salted roasted peanuts?
The best thing is to go for another type of roasted and salted nut – like macadamia nuts – but you can also use unroasted and/or unsalted peanuts or other nuts. This way you still get the crunch, but you will lose a bit of taste. Just remember to double the amount of salt if you use unsalted nuts.
What can I use instead of sea salt flakes?
You can use another type of salt flakes or regular fine table salt. If using fine table salt, use half as much as stated for sea salt flakes.
Nutrition Facts
Avocado Mango Salad with Salted Roasted Peanuts
Amount Per Serving
Calories 254 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 3g19%
Sodium 347mg15%
Potassium 717mg20%
Carbohydrates 19g6%
Fiber 9g38%
Sugar 8g9%
Protein 6g12%
Vitamin A 1550IU31%
Vitamin C 33mg40%
Calcium 36mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.

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